|Title:||Herbed 'Goat Cheese'|
|Category:||Sauces & Gravies - Clean (Only natural/organic ingredients), Vegetarian|
24 oz. extra firm lite silken tofu- divided
1 c raw cashews- soaked in water overnight
1/3 c freshly squeezed lemon juice
1 t white miso
1 t nutritional yeast
1/2 t Bragg Liquid Aminos
1 shallot- minced
1 T finely chopped fresh rosemary
1 T finely chopped fresh thyme
1 T finely chopped fresh basil
1/2 t dried tarragon
|Directions:||In a food processor, place 18 oz. of the tofu [reserve 1 cup], the cashews [drained], the lemon juice, miso, yeast and liquid aminos and procuess until very smooth. Add the remaining tofu and pulse for a few seconds, leaving some texture, similar to fresh goat cheese.
Transfer the mixture to a bowl and stir in the minced shallot and herbs. Cover and place in a warm spot in your kitchen to "age", 2 to 4 hours, and then refrigerate. Will keep for 1 week refrigerated.